OUR CHEFS & OUR FOOD

REALLY GOOD FOOD is so important to us and we are committed to a food philosophy of quality supply and produce with an emphasis on seasonal, artisan, local and nationally sourced ingredients. Variety is key and we have designed our menus with something for everyone in mind, offering a wide selection of both traditional and modern dishes.

Supporting local and recognising award-winning producers is at the heart of our whole ethos - our Lamb & Beef is selected from various ‘Craft Butchers of the Year’ using livestock exclusively from the pastures of Kildare, our Sausages are from locally based Master Craft Butcher ‘Nolan’s’ and our Milk (and Ice Cream!) comes from free range Friesian cows grazing in idyllic Duncormick by ‘Paganini’s... not to mention the Wild Kilmore Seafood, Inagh Goats Cheese, Goatsbridge Smoked Trout and Wicklow Baun Brie along with other carefully selected artisan cheeses.

HEAD CHEF MARK PHELAN

Truly dedicated and passionate about what he does, Mark (a native of Kilkenny) leads a team of talented and inspired chefs all of whom live and breathe our top quality food offering at Clanard Court. Mark's background is impressive, having worked his way up through the ranks in some of Ireland's leading restaurants, hotels and country houses (past and present)... Doyle's Schoolhouse, Tinakilly, The Park Restaurant, Shanaghans, Cahernane, St.Ernans, Dunraven Arms, Rivercourt Hotel and Lyrath.

His own food heroes who have inspired him along the way, are Irish chefs he has worked with such as John Doyle, Colin O'Daly and Fergus Moore, not to mention the great French chefs Raymond Blanc, the Roux Brothers and Marco Pierre White.....and when's he's not cooking up a storm in the kitchen, his other great passion (that he is very good at) is gardening!